5 Underrated Cuts of Meat for Your Fourth of July BBQ (that won’t break the bank)

Our favorite grilling holiday is almost here and of course we are getting our menu ready for the big celebration. The 4th BBQ can be a pricy affair so we’ve put together this list of our favorite cuts of meat that will both keep all the guests smiling and thinking you're a master chef without breaking the bank!

1. The Tri-Tip. This was originally considered a "West Coast" cut of meat because it was hard to find in other parts of the country. The beauty of the Tri-Tip (beyond its low price tag) is its versatility. The TT is a larger cut so it will feed a decent- sized group (around 10 or so depending on how thick you slice it). Plus its triangular shape (hence the name Tri-Tip) allows for a portion of the meat to be cooked more than others, keeping everyone at the party happy. We suggest marinating this cut at least a few hours prior to cooking but not mandatory. Use a marinade with a high acid concentration (something with lemon, lime or vinegar) to help break down some of the tougher parts of the meat. Original Slavo Salt is best for this delicious cut.

2. The Chuck Eye. This is the hidden gem of the beef world! The chuck eye is cut from the same muscle as the Rib Eye which fetches a significantly higher price. You'll find it has great marbling and flavor, just like it's pricier cousin. We recommend not marinating this cut because the meat is so delicious on its own, just add some Original Slavo Salt and you are good to go.

3. The Flap Steak. The flap is like a large skirt steak, so it’s thicker. It’s all about that char. It's a big piece, so it's great for groups, and the muscles run up and down, so you’ll want to slice cross across the grain to cut it into small sections. The Flap Steak can go either way when it comes to marinating, but we prefer to with our favorite spicy Latin or Asian themed marinade with lots of lime juice!

4. Flat Iron Steak. Also known as the butler's steak, this is a wonderfully flavorful cut of meat that doesn't get a lot of attention (fortunately for your pocketbook). This is a smaller cut so we recommend 1 for every 2-3 guests depending on what kind of crew you're running with! No marinade needed here, just season with your favorite Slavo Salt blend and get after it.

5. Pork Loin We had to get some swine on this list! This is not an exotic cut and can be a little pricy UNLESS you look at it from the standpoint of how many people it can feed. This is like a giant cigar of pork magic! When the loin is whole its about 3’ long and we like cooking it whole, mainly because you can kind of set it and forget it. Season this with any of you favorite Slavo Salt blends, we love using all three blends on this but you really can’t go wrong. Or do a 50/50 season half with one blend and the other half with another. Pop it onto a ripping hot grill and go. Use a thermometer to know when it is done (165 degrees – pull it off the grill at 160) so you don't have to cut into it before it has fully rested.

Wishing you a safe (and delicious) 4th of July!.